Recipe courtesy of Angela Shelf Medearis

Calypso Corn

Name: Calypso Corn
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 1 (10-ounce) package frozen corn kernels, thawed; 2 (15-ounce) cans black beans or white kidney beans, drained and rinsed; 1 large red bell pepper, stemmed, seeded, and diced; 1/2 small fresh jalapeno chili, stemmed, seeded, and minced; 1/2 cup firmly packed chopped fresh coriander leaves (cilantro); 1/4 cup freshly squeezed lime juice; 2 tablespoons vegetable oil; 1 teaspoon sugar; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

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Level: Easy
Total: 1 hr 25 min

Prep: 25 min
Inactive: 1 hr

Yield: 6 servings

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Ingredients

1 (10-ounce) package frozen corn kernels, thawed

2 (15-ounce) cans black beans or white kidney beans, drained and rinsed

1 large red bell pepper, stemmed, seeded, and diced

1/2 small fresh jalapeno chili, stemmed, seeded, and minced

1/2 cup firmly packed chopped fresh coriander leaves (cilantro)

1/4 cup freshly squeezed lime juice

2 tablespoons vegetable oil

1 teaspoon sugar

1 teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Combine the corn, beans, bell pepper, jalapeno, cilantro, lime juice, oil, sugar, salt, and pepper in a large bowl. Taste and adjust seasonings. Cover and chill 1 hour or overnight to combine flavors.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.